Cabbage Summer Salad Wrap

• 12 head cabbage
• 1 large yellow onion
• 1 lb fast-fry beef
• 1 cup sour cream (can be light sour cream too)
• 14 cup plain breadcrumbs
• 3 -5 tablespoons garlic powder
• 1 teaspoon olive oil
• 3 cups water
• 1 green pepper
• 14-12 teaspoon salt
• 18-14 teaspoon pepper
• pita bread

1. Chop the half-head of cabbage into small, long pieces.
2. Don't dice it or cut it too thin.
3. Slice the green pepper lengthwise into thin slivers.
4. Slice the Onion like the cabbage and peppers.
5. In a large wok, put the water and oil and a pinch of salt
6. Add the cabbage, onion and green peppers and turn the stove to high heat until it boils.
7. When the water starts boiling turn the heat down to medium-high and let the vegetables simmer until they are soft (especially the cabbage).
8. This is usually about the time the water is reduced to 1/3.
9. Keep mixing once in a while to keep the veggies under water otherwise they won't get soft.
10. Slice the fast-fry beef into 3" strips the size of your finger.
11. Once the vegetables are soft and the water is low in the wok, add the beef strips, sour cream, garlic powder, salt and pepper (to taste).
12. The meal doesn't have the same taste without the pepper.
13. Keep simmering and mixing once in a while until the mix until the mix is viscous and reduced (no more liquid left).
14. When it's properly reduced, the sour cream will have bound itself to the ingredients and the beef will be cooked and soft.
15. Add the breadcrumbs and mix it up.
16. To eat, just peel open a pita bread half-way, fill as much of the mix as you want and roll it up into a wrap.

cabbage, yellow onion, fastfry beef, sour cream, breadcrumbs, garlic, olive oil, water, green pepper, salt, pepper, pita bread

Taken from www.food.com/recipe/cabbage-summer-salad-wrap-384631 (may not work)